The Cook prepares quality, cost effective nutritious meals, with other production personnel, for patients, visitors, employees and catered functions. Follows standardized recipes, policies, procedures and complies with regulatory requirements. In the absence of the Manager, the Cook supervises the food service staff, ensuring departmental policies and procedures, sanitation, safety, and infection control practices are followed.
- High School Graduate or equivalent required.
- Thorough knowledge of the culinary arts, including baking, cooking, salad preparation the procurement and storage of foodstuff required.
- Serve Safe Certification or similar sanitary certification/training preferred.
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